Header$type=social_icons

$type=carousel$sn=0$cols=4$va=0$count=12$show=home

Triple-Tier Flower Cakes

Using a U-shaped petal tip (such as Ateco No. 80), pipe petals around outside of each layer, and continue inward.

From: Martha Stewart

If you're craving towering tiers and buttercream, this
staggering confection is proof that you can serve cupcakes without
sacrificing those classic-cake moments. Inspired by tradition, this
vanilla cake is fresh, fun, and meant for sharing.

Divide batter among liners, filling about 2/3 full. Bake
until deep golden brown, about 30 minutes for large, 25 minutes for
standard, and 22 minutes for mini. Transfer tins to rack to cool for
about 15 minutes. Remove from tins; let cool completely.

To assemble: Divide buttercream in thirds (3 cups for
bottom tiers, 2 for middle, and 1 for top); color each in a different
pink. Using a dab of buttercream between layers as "glue," stack the
cupcakes. Using a U-shaped petal tip (such as Ateco No. 80), pipe petals
around outside of each layer, and continue inward.